Whole Wheat Tutti Frutti Cake

Remember those Britannia fruit cake slices? Well how would you like to make a healthier version of them at home?

My source of inspiration are my kids. Atulit told me that the Sweet Tutti Frutti Bread i made, reminded him of Britannia fruit cake. So here we are.

I am off  for a short weekend break and these yummy goodies are going to keep the kids happy on the train journey.

Print Recipe
Whole Wheat Tutti Frutti Cake
Remember those Britannia fruit cake slices? Well how would you like to make a healthier version of them at home? My source of inspiration are my kids. Atulit told me that the Sweet Tutti Frutti Bread i made, reminded him of Britannia fruit cake. So here we are. I am off  for a short weekend break an
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Dry Ingredients to be sieved together
Other ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Dry Ingredients to be sieved together
Other ingredients
Instructions
  1. Sieve the listed dry ingredients together about 6 to 8 times. Set aside.
  2. Pre heat the oven at 180 degrees for 10 minutes.
  3. Beat the sugar and curd together, until the sugar dissolves completely.
  4. Add 1 tsp of baking powder and 1/2 tsp of baking soda and give a mix. Set aside for 5 minutes. [The curd starts to bubble up/ get frothy]
  5. In a large bowl beat the frothy curd , oil and essence together, using a whisk.
  6. Add the sifted flour and fold it in gently, until no lumps remain.
  7. Add 2 tbsps of tutti frutti and fold it into the cake batter.
  8. Spoon into a greased and lined baking tin. [I used an 8 inch round tin].
  9. Use a flat spatula to smoothen the top and tap the cake tin lightly on the kitchen counter.
  10. Top with the remaining tutti frutti.
  11. Bake in the pre heated oven at 180 degrees for 35-40 minutes. [Until the edges start to leave the tin, the top turns golden and a skewer inserted comes out clean]
  12. Allow to cool for 10-15 minutes before unmolding.
  13. Transfer to a wire rack, to cool further. [The picture below shows how the base of the cake looks ]
  14. Slice once completely cooled and store in an air tight container.
Recipe Notes

Notes-

Oven temperature and time may vary. Check on your cake after 25 minutes of baking.

Sieving is a very important step to give the cake its final texture. Wheat cakes can turn out pretty dense if one skips this step.

The baking powder and baking soda are mentioned twice, on purpose. One set goes into the sieved flour and the other for the 'frothy curd'.

The frothy curd and sieving together make this cake soft, moist and spongy. I am pretty sure no one would believe its a wheat cake, unless you let them in on your secret.

This cake rises really well and doubles up. Do make sure you use the right sized tin for the same. I used an 8 inch round tin. The cake tin must be only 1/2 filled with the cake batter.

You can also try a plain pineapple cake or vanilla cake using the same recipe. Or add some nuts and raisins instead of tutti frutti. I like to keep my recipes as versatile as possible, to make it easy to experiment with.

Go ahead and bake away. You are sure to love this. Happy Baking.

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30 Comments Add yours

  1. Aruna Aluru D'Cruz says:

    Awesome a always

  2. Romina says:

    Hi! Howcome baking powder n soda is added twice

  3. Akila Subramanian says:

    Thanks a ton aruna

  4. Akila Subramanian says:

    Romina. The first set – needs to be sieved as mentioned in step 1. The next one is for the frothy curd.

  5. Romina says:

    Ok thanks a ton !!will update how it turns out 😍

  6. Romina says:

    Hi ! I tried and send pictures n a query on messenger.actually no one could make out that its made of whole wheat! I would be greatful if you could update

  7. Chaya Dighe Pandit says:

    Dry ingredient madhe pan bk soda & bk pd (more ingredient madhe pan bk pd & bk soda aahe ka?

  8. Meera Chand says:

    Hi Akila, thanks a bunch for a whole wheat cake recipe. Had been looking for one quite a bit now. I have a query- I followed the steps as-is but feel that taste of baking soda in the cake. If I am to reduce the soda, should it be while seiving or with the curd?

  9. Meera Chand says:

    Hi Akila, thanks a ton for the whole wheat recipe. I had been looking for one quite a bit now. I followed the steps as is but could feel the taste of baking soda when I bite in. If I am to reduce it, should it be in the dry ingredients or with the curd?and if yes, how much do you think I can cut down?

  10. Romina says:

    Same problem with me

  11. Akila Subramanian says:

    Chaya sorry i dint understand your msg

  12. Akila Subramanian says:

    Romina. Thanks for trying. Havnt got your msg.

  13. Romina says:

    Akila when we eat d cake it gives too much soda taste… Should I decrease d quantity?

  14. Akila Subramanian says:

    Romina ideally that shouldn’t happen. IN case you sieved all the dry ingredients together well (like specified) and still felt the soda taste you may reduce the quantity or skip it in the sieving part. (i dint face this issue though)

  15. Sheetal Mehta says:

    Hello dear………..I must say this is the BEST whole wheat cake recipe I have ever come across…..My past efforts in baking a whole wheat version have been futile BIG TIME…….I tried this one today & its exactly the way you have described…..SPONGY…….!!!!

  16. Sarika Sharma says:

    Hi Akila, Can I make it in microwave please 🙂 bit urgent.. thank you 🙂

  17. Akila Subramanian says:

    Hi Sheetal Thanks so much. I am glad you liked it.

  18. Akila Subramanian says:

    Hey Sarika. For microwave with convection- It works pretty much the same way as a regular oven, time and temperature wise.

  19. Sarika Sharma says:

    hey akila.. thank you 🙂 my query was only for microwave 🙂

  20. Akila Subramanian says:

    Hey sarika . Have never baked in a microwave. Sorry

  21. Neha Somani Govindani says:

    Hi Akila..the cake looks amazing and tempting !! anted to know the consistency of the batter…I tried it and it was like a dough….should we use normal curd or thickened one…should I add more water or milk ??

  22. Akila Subramanian says:

    Hi Neha, I used regular curd for this one. The consistency of the batter is thick [the sort that you have to spoon into the mold] but definitely not like a dough. Avoid over mixing the batter and yes you can add a little more milk to loosen the batter if needed

  23. Neha Somani Govindani says:

    thanks Akila for the reply…will give it another try !!

  24. rachana says:

    Hi akila my batter is also coming out like dough, can u please tell how much milk should be added. Last time I made it did not puff well

  25. Akila Subramanian says:

    Hi Rachana

  26. Akila Subramanian says:

    I have a feeling the dough like consistency is probably because of more flour. Whisk the flour before taking the amount required. You can add 3-4tbsps of milk to loosen the dough if needed.

  27. deepa venukumar says:

    Hi Akhil,
    A doubt that’s been on my mind for sometime now, is tuti fruity healthy ? All that colour..what do you think ?

    1. Akila Subramanian says:

      Hi Deepa
      Anything store bought has its share of artificial colour, preservatives and the likes. I guess it depends on how often we use/eat certain things. There are recipes on the net for home made tutti fruti using raw papaya. I think that’s a super option. Now that you reminded me of this , I must make a batch too.:-)

  28. Ravitha.R says:

    Hi, lovely recipe. Can I use rice brand oil for this recipe?
    Plz can u do wheat flour Choco cookies as this is my 3yr old daughters Favourite and wheat flour tuti fruiti cookies .

    1. Akila Subramanian says:

      Hi Ravitha. Thankyou. You can use any flavourless oil for baking cakes. For wholewheat chocolate cookies -please check my simple butter biscuit recipe and replace the maida with wholewheat flour and cocoa powder [ eg: 1 cup maida can be replaced with 3/4 cup whole wheat flour and 2-3 tbsps cocoa powder], and similarly you can add tutti frutti in the same recipe 🙂

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